Colorado Curry Stew

This healthy, thick hearty stew is perfect for cold winter days.  Deep rich curry flavors are infused in this fusion stew with fresh spinach, purple and white potatoes, lentils, veggies and added hatch chiles for the perfect flavor with some mild heat.  Serves well as is or over rice.  I topped this dish with fresh oregano, parsley and lemon thyme from my garden.

6 cups low-sodium veggie broth
2-3 peeled & diced potatoes
1 peeled & diced purple sweet potato
2 sliced carrots
1 diced onion
1 cup frozen peas
4 cups fresh spinach
2 tsp curry powder
2 tsp turmeric
¼ tsp black pepper
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
3 minced garlic cloves or 1 tsp garlic powder
1 cup uncooked lentils
8 oz diced hatch chiles

Combine all the ingredients in 1 medium saucepan.  Bring to a boil.  Cover and simmer 35 minutes.

For a thickener combine 2 Tbsp cornstarch or arrowroot in ¼ cup of water.  After 30 minutes add the slurry to the stew.  Mix well.  Turn off heat.  It will thicken in about 15 seconds.

Makes 4 meal-sized portions

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